STEP ONE: Prepare Your Pans & Infuse the Sugar

Preheat your oven to 160°C Fan / 180°C Conventional Oven / 355°F. Lightly grease and line two 20cm (8-inch) loose-based round cake tins with non-stick baking paper. Set them aside. In a large mixing bowl, or the bowl of your stand mixer, add the lemon zest and caster sugar. Using clean fingertips, gently rub the sugar and lemon zest together. This crucial step releases the aromatic oils from the lemon zest, infusing the sugar with an intense lemon flavor, creating a wonderfully fragrant base for your cake.

STEP TWO: Cream Butter & Sugar

Add the softened unsalted butter to your fragrant lemon sugar mixture. Beat these together using an electric mixer or a stand mixer with the paddle attachment until the mixture is light, pale, and incredibly creamy. This process incorporates air, which is essential for a tender and fluffy cake texture.

STEP THREE: Incorporate the Eggs

Crack in the eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. The mixture might look slightly curdled after adding the first egg, but it will smooth out as you add the remaining eggs and continue to beat.

STEP FOUR: Add Dry Ingredients

Gently tip in the plain flour and baking powder into the wet mixture. It’s important not to overmix at this stage; just mix until barely combined to avoid developing the gluten too much, which can result in a tough cake.

Can I use store-bought lemon curd?

Absolutely! While homemade lemon curd offers a superior depth of flavor and freshness, high-quality store-bought versions are a fantastic time-saving option and will still result in a delicious cake. Just choose one with a good lemon content for that punchy, authentic taste.

Can I make the cake ahead of time?

Yes, this cake is perfect for making ahead! You can assemble the full cake a day in advance. Cover it loosely with clingfilm or place it in an airtight cake carrier and store it in the refrigerator. Remember to take it out of the fridge at least 30 minutes before serving to allow it to come to room temperature, as the flavors and textures are best appreciated when not fridge-cold.

The individual sponge layers can be baked up to 3 days in advance. Once completely cooled, wrap them tightly in clingfilm and store them in the fridge. Homemade lemon curd can be stored in an airtight jar in the refrigerator for up to a week, or it can be frozen for up to a month.

How do I store leftover lemon curd cake?

Store any leftover cake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3 days. As mentioned, for the best flavor and texture, allow slices to come to room temperature for about 20 minutes before serving.

Can I freeze lemon curd cake?

You can freeze the baked sponge layers, but it’s not recommended to freeze the assembled cake with the mascarpone cream, as the cream’s texture can change upon thawing. To freeze the sponges, ensure they are completely cool, then wrap each tightly in several layers of clingfilm and then in aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before assembling.

Why did my cake sink in the middle?

Several factors can cause a cake to sink. Common culprits include opening the oven door too early (before the cake is set, usually around 2/3 through the baking time), an oven that is too cool (always check with an oven thermometer!), old or expired baking powder, or overmixing the batter which can lead to air bubbles collapsing. Ensure your ingredients are at room temperature and measure precisely.

Lemon Curd Cake

This lemon curd cake is a delightful blend of sweet, tangy, and refreshingly light flavors. It features a moist lemon sponge, layered with zesty lemon curd and topped with rich whipped mascarpone cream.

Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins

Servings: 10 servings

Rating: ★★★★★ (5 from 2 votes)
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Ingredients

For the cake:

• 200 g caster sugar (superfine sugar)
• 1 lemon, zested
• 2 lemons, juiced
• 4 large eggs, room temperature
• 250 g unsalted butter, softened
• 230 g plain (all-purpose) flour
• 2 tsp baking powder
• Pinch of salt

For the lemon curd:

• 100 g caster sugar (superfine sugar)
• 2 large lemons, zested
• 5 large egg yolks, at room temperature
• 80 ml lemon juice (approx. 2-3 lemons)
• 60 g unsalted butter, diced
• Pinch of salt

For the mascarpone cream:

• 250 ml double cream (heavy cream)
• 250 g mascarpone cheese, softened at room temperature
• 30 g icing sugar (powdered sugar)
• 1 tsp vanilla extract

Instructions

For the lemon curd:

1. In a large heat-proof glass or ceramic bowl, mix together the sugar and lemon zest using your fingertips. Rub them together until clumpy and thoroughly mixed. Using your fingertips to combine the sugar and lemon zest helps release the citrus oils from the zest, intensifying the lemony flavor. Add the egg yolks and, using a rubber spatula or silicone whisk, whisk until the mixture is thickened, pale, and slightly foamy.
2. In a large saucepan, heat the lemon juice over medium-high heat until it just begins to boil. Immediately remove from the heat and gradually pour it over the foamy lemon-sugar egg yolk mixture, whisking constantly. Continue whisking until all the hot lemon juice has been fully incorporated.
3. Return the lemon-egg mixture to the saucepan. Cook over low heat, stirring constantly with a spatula or whisk, until the curd thickens enough to coat the back of a spoon. This process typically takes around 5 minutes. It is crucial to maintain a gentle, low heat and stir continuously; if left unattended or allowed to boil, the eggs may scramble, resulting in an undesirable texture.
4. Once thickened, remove the saucepan from the heat. Gradually add the diced unsalted butter and a pinch of salt, stirring until the butter is completely melted and fully incorporated into the curd. For a super smooth curd, you can optionally strain it through a fine sieve. Pour the finished lemon curd into a clean jar, allow it to cool completely to room temperature, then cover and chill it in the fridge until firm.

To make the cake:

1. While the lemon curd chills, begin preparing the cake sponges. Preheat your oven to 160°C Fan / 180°C Conventional Oven / 355°F. Grease and line two 20cm (8-inch) loose-based round cake tins with non-stick baking paper, then set them aside.
2. In a large mixing bowl or the bowl of your stand mixer, add the lemon zest and caster sugar. Using clean fingers, rub the sugar and lemon zest together until the mixture is fragrant and well combined. This step enhances the lemon flavor in the cake.
3. Add the softened unsalted butter to the lemon-infused sugar. Beat them together with an electric mixer until the mixture becomes wonderfully creamy and light in color, incorporating plenty of air.
4. Crack in the eggs, one at a time, beating well after each addition until fully combined. Once all eggs are incorporated, gently tip in the plain flour and baking powder. Follow with the freshly squeezed lemon juice and a pinch of salt. Mix until all ingredients are just combined, being careful not to overmix the batter.
5. Divide the cake batter evenly between the two prepared cake tins. Bake for approximately 30 minutes, or until the tops are golden brown and a skewer inserted into the middle of the cakes comes out clean. Allow the cakes to cool in their tins for 15 minutes before carefully turning them out onto a wire rack to cool completely. Ensure they are fully cooled before proceeding with assembly.

For the mascarpone cream:

1. In a large bowl, combine the double cream (heavy cream) and icing sugar (powdered sugar). Whisk with an electric whisk until the cream forms very loose, soft peaks; it should just be thickened.
2. Add the mascarpone cheese, which should be at room temperature, along with the vanilla extract. Continue whisking until the mixture becomes thick and holds soft peaks, but stop before it becomes stiff. Over-whisking mascarpone cream can cause it to curdle, so watch it closely.
3. Transfer the finished mascarpone cream to a bowl, cover it, and chill in the fridge if you’re not using it immediately. For the best flavor and texture, serve the cake with the cream at room temperature, or at least not straight from the fridge.

To assemble the cake:

1. Once both cake sponges are completely cooled, place one layer on your chosen flat serving plate or cake stand. Spoon half of the prepared mascarpone cream over the cake and spread it into an even layer using a palette knife. Next, carefully spoon a generous amount of your chilled lemon curd on top of the mascarpone cream, spreading it smoothly and evenly.
2. Gently place the second cake layer on top, ensuring it is centered. Repeat the process with the remaining mascarpone cream and then more lemon curd. Finish by decorating the top with fresh lemon slices and a handful of bright, fresh raspberries for a stunning presentation and an extra burst of flavor. Slice and serve this beautiful, zesty cake to your delighted guests!

Notes

Scroll up for a step-by-step photographic guide on how to make this delicious lemon curd cake.

To store: Keep any leftover cake in an airtight cake tin or wrapped well in clingfilm in the fridge for up to 3 days. For optimal flavor and texture, remove the cake from the fridge about 20 minutes before serving, as it’s best enjoyed at room temperature rather than fridge-cold.

To freeze: The baked cake sponges can be frozen, but the assembled cake with the mascarpone cream is not recommended for freezing. To freeze sponges, ensure they are completely cool, then wrap each tightly in clingfilm and then in aluminum foil. They can be stored in the freezer for up to 3 months. When ready to use, transfer them to the refrigerator overnight to thaw, then bring to room temperature before assembling.

Make ahead: You can prepare and assemble the entire cake one day in advance. Store it covered in the fridge and allow it to come to room temperature for about 30 minutes before serving. The cake sponges can be made 3 days in advance and kept wrapped in clingfilm in the fridge. Homemade lemon curd can be stored in an airtight jar in the fridge for up to a week, or frozen for up to a month.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on ingredients and preparation methods.